pastabarla

Pre-service pasta prep.

Reservations for October will be released at 10am pst today — follow the link in our profile to reserve your seat.

Every night starts with Margarita’s Sourdough Bread. A thin crust with a crunch. Sour and fluffy in the middle.

We are pleased to announce we have retained our star for a fourth year in a row!

It’s an honor to be recognized for 2024, and we share this with our peers, the amazing restaurants in this space and of course, our incredible team that makes this all possible.

This belongs to our team of chefs and sommeliers that push themselves every single day in the restaurant.

Congratulations to everyone involved!

Seatings for September have been released. Follow the the link in our bio to reserve your spot.

For we’re celebrating with our dessert of smoked and roasted banana ice cream, brown butter brioche cookies, finished with our private label caviar.

pc 📸:

For one-night only, the Pasta Bar LA culinary team and Presqu’ile Winery () unite their passions to create an engaging and memorable dining experience.

We have a few last minute seatings available for this Thursday, July 11th.

Join us and reserve your spot at the link in bio or by visiting exploretock.com/pastabar

Caption:

For one-night only, the Pasta Bar LA culinary team and Presqu’ile Winery () unite their passions to create an engaging and memorable dining experience.

We have a few last minute seatings available for this Thursday, July 11th.

Join us and reserve your spot at the link in bio or by visiting exploretock.com/pastabar

Our very first pasta course of the evening. This is our Raviolo filled with a pineapple, macadamian, and fresno puree as well as some Russian King crab and charred pineapple. Finished with a tom kha sauce that has been split with some black chili oil.

August reservations will be released today at 10am pst | 12pm cst. Follow the link in our bio to book.

pc 📸:

Apple tartlette, duck liver pate, with apples cooked in cognac and apple cider.

Reservations for July are now available to book at the link in our bio.

Firing up our Kozatsu Wagyu — a cross between a japanese black angus and a holstein cow.

Margret duck breast, the skin is rendered very slowly brushed with smoked honey and caramelized in the oven, paired with a mezzaluna stuffed with a goat cheese filling, with dried pair, shallot, and rosemary. In the front a confit pear garnished with chervil and bronze fennel. Sauced with an au poivre which is a french peppercorn sauce

Reservations for June are now available! Book your spot at the link in profile.

One of our canapés - Kozatsu wagyu tartar, seasoned with black garlic, mustard oil and yuzu kosho, garnished with shiso leaves and alyssum flowers, in a squid ink tuille.

We have a few openings available to reserve for next week. Follow the link in our profile to secure your spot.

Prepping our A5 Wagyu for service.

Peanut and Fig Canape - at the bottom of the bowl, a peanut custard with grilled figs in a sherry wine reduction. On top, smoked pork fat and fig espuma. In the other bowl is a hot binchotan coal, at 900°F, it is warming the kombu pouch that contains the gently warmed golden kaluga caviar that’s dressed in toasted peanut oil. This will sit right on top of the peanut custard.

Congratulations to our amazing team at Pasta Bar for retaining the star!

Congratulations to our amazing team at Pasta Bar for retaining the star.

January reservations available to book tomorrow at 10am PST.

Diver scallops from Maine with matsutake and pine nuts, captured by

The final dessert. A parmesan ganache, binchotan roasted strawberries, brown butter crumble, pink peppercorn and fig leaf meringue.

Enjoy a beautifully curated wine pairing along with our 12 course tasting menu.

Lovage gnocchi with celery, Parmesan, black truffle, and egg yolk jam. By

We are so grateful to work with such incredible photographers to capture what we create.

Jenn has been part of the Scratch Restaurants family since 2020, and has been integral in helping craft the exceptional service and fantastic wine program at our Michelin-starred Pasta|Bar. We’re excited to have her in the family and can’t wait for you to meet her!

We have very limited availability this week, please make sure to book your experience soon.

October reservations are available to book.

captured .ronan preparing his station for the evening.